Spaghetti with Bacon and Peas

"The peas cook along with the pasta, and the sauce is really easy to make with ricotta and Romano cheese," says Susan Westmoreland, Good Housekeeping food director. Serve with sliced tomatoes and figs. GAME PLAN: Put water on to boil. While it heats, cook bacon and onion. As pasta cooks, slice tomatoes.

Level:
Easy

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Ingredients

4 slice bacon

1 medium onion

1 lb. thin spaghetti or vermicelli

1 package frozen peas

1 container part-skim ricotta cheese

½ c. Pecorino Romano or Parmesan cheese

½ tsp. salt

¼ tsp. Black pepper

Directions

In large saucepot, prepare pasta in boiling salted water as label directs.

Meanwhile, in 12-inch skillet, cook bacon over medium heat until browned. Transfer to paper towels. Pour off all but 1 tablespoon bacon fat from skillet. Add onion and cook until tender and golden, 8 to 10 minutes.